Rosemary Meatloaf

READY IN: 1hr 15mins
Recipe by SharleneW

Love the heavenly smell! Oatmeal makes this a nice tender meatloaf.

Top Review by Myrna in London

I was completely impressed with this recipe. As a general rule I don’t like meatloaf at all. My objections to any recipes I have tried in the past are these…touch, greasy and tasteless. So when I stumbled across this recipe that was not remotely greasy, very tender and wonderfully flavourful I know that it will become a family staple. I chose to use milk (one of the liquid options) but think I may try the broth the next time due to the fact that the colour of the loaf was a little pale. Again that may be due to the way I cooked it. Thank you for your recipe. I hope others will try it.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
  3. In a large bowl, beat eggs slightly with a fork.
  4. Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
  5. Add meat, using your hands or a sturdy spoon and mix until well blended.
  6. Shape into a loaf in your baking pan.
  7. Make an indentation (trough) down center of loaf and fill with ketchup.
  8. Bake for 1 hour or until loaf is done (should not be pink in the middle).
  9. Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.

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